Ingredients
300 g (about 10 oz) rehydrated dried bean curd sticks, 50 g (about 1/4 cup) celery.
Seasonings
5 g ginger (minced), 1 teaspoon each of salt and MSG (or chicken bouillon), 1 tablespoon each of chili oil and sesame oil.
Steps
1. Rinse the dried bean curd sticks, cut them into 3 cm (about 1-inch) pieces, blanch in boiling water for 3 minutes, then remove, rinse under cold water, and squeeze out excess moisture.
2. Trim and wash the celery, then cut into 3 cm (about 1-inch) pieces.
3. Place the rehydrated yuba sticks in a large bowl, add minced ginger, salt, MSG, chili oil, and sesame oil, toss to combine evenly, then add the celery pieces and mix well.